Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pint Dried rose hips, seeds removed

  3. 1 pint Fresh hips, seeds removed

  4. 1 pint Cider vinegar or wine vinegar

  5. 1/2 pound Raisins or sultanas, chopped

  6. 1 1/2 pound Cooking apples, peeled, cored and chopped

  7. 2 Teaspoon Ground ginger

  8. 3/4 Teaspoon Cayenne pepper

  9. 1 Teaspoon Ground cloves

  10. 1 Clove garlic, minced

  11. 1/2 pound Brown sugar

  12. 1/8 cup Fresh lemon juice

  13. 1/8 cup Fresh orange juice, unsweetened

  14. 1/2 Teaspoon Grated orange rind

Instructions Jump to Ingredients ↑

  1. Needed: large, heavy saucepan; canning jars, parafin, cellophane,plastic-lined lids or jars with hinged lids and rubber seals.

  2. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, andapples in vinegar overnight. After soaking, place the rosehips withremaining ingredients in a large, heavy saucepan. Bring the mixture to aboil oveer high heat, then reduce heat and simmer, stirring occasionally,until mixture is thickened. Leave to cool, then place chutney in clean, dryjars and cover with parafin and cellophane and plastic-lined lids (or glassjars with rubber seals and hinged lids). Store chutney in a cool place.

  3. Keep for at least a month before using. Like all chutneys, this oneimproves with age. It goes well with, turkey, ham, or game and is goodduring the winter holidays.


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